Potato Salad with Artichokes and Seafood

Ingredients

• 600 g potatoes (starchy)
• 6 small artichokes
• olive oil
• Salt
• pepper (ground)
• 1 lemon (juice)
• 2 Garlic cloves
• 1 apple
• 400 g fish fillet (e.g., plaice and perch)
• Iceberg lettuce
• 4 tbsp white balsamic vinegar
• 1 tsp Honey
• 1 tsp sharp mustard
• chives (for garnish)
• chili peppers

Instructions

1. 1.

   Clean, wash artichokes, remove outer hard leaves, trim stems, peel, and quarter whole artichokes (remove the choke if present depending on size). Drizzle quarters with lemon juice. Crush unpeeled garlic cloves with palm until slightly broken.

2. 2.

   Heat 6 tbsp olive oil in a large saucepan. Add artichoke quarters to hot oil. Add garlic, season with salt and generous coarse pepper. Deglaze with about 125 ml water. Cover and simmer over medium heat for 10-15 minutes. Let cool warm and drain.